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Recipe details
Dry-Brined Pan-Seared Chateaubriand with Rosemary Potatoes
A boneless Chateaubriand is briefly dry-brined, pan-seared, rested, sliced, and served with crisp rosemary potatoes. A dinner idea with ingredients and cooking steps in one place.
≈ 136 kcal/100 g · ≈ 254 kcal/serving
50 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef chateaubriand170 g · 1 roast, about 1½ inches thick
baby potatoes170 g
canola oil15 ml
kosher salt3 g
black pepper0.5 g
fresh rosemary1 pcs
Cookware and utensils
Heavy skillet
Tongs
Instant-read thermometer
Cutting board
Chef’s knife
Directions
01
Pat the beef dry with paper towels.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Coat the beef with kosher salt and place it uncovered on a plate.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick; kosher salt — 3 g
Action
Dry-brine
Time
2 min
Temperature
Refrigerator, 40°F/4°C
03
Refrigerate the salted beef for 25 minutes.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick; kosher salt — 3 g
Action
Chill
Time
25 min
Temperature
Refrigerator, 40°F/4°C
04
Boil the halved potatoes in salted water until just tender.
Products
baby potatoes — 170 g
Action
Boil
Time
12 min
Temperature
Boiling water
05
Heat the canola oil in a heavy skillet over medium-high heat.
Products
canola oil — 15 ml
Action
Heat
Time
3 min
Temperature
Medium-high heat
06
Sear the beef for 2 minutes on each broad side.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
07
Add the rosemary and cook the beef while turning it until it reaches 125°F/52°C internally.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick; fresh rosemary — 1 pcs
Action
Cook
Time
5 min
Temperature
Medium heat; final internal temperature 125°F/52°C for medium-rare
08
Transfer the beef to the cutting board and rest it.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick
Action
Rest
Time
5 min
Temperature
Warm
09
Pan-sear the boiled potatoes cut-side down until crisp.
Products
baby potatoes — 170 g; canola oil — 15 ml
Action
Crisp
Time
6 min
Temperature
Medium-high heat
10
Carve the rested beef and serve it with the crisp potatoes.
Products
beef chateaubriand — 170 g · 1 roast, about 1½ inches thick; baby potatoes — 170 g
Action
Carve
Time
3 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available